Ingredients CardPierogi ruskie20 pierogi · about 1 kg Dough 250 gplain flour110 gwarm water1egg10 gsunflower oil2.5 gfine salt Filling 300 gfloury potatoes, peeled150 gdry farmer's cheese (twaróg)150 gonions, finely diced30 gbutter3.5 gfine salt1 gblack pepper Shape and Cook 20 gsalt for the pot Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
